How to make peanut malt candy

According to legend, the earliest appearance of peanut sugar was in the Warring States period from 475-221 B.C. As wars were raging everywhere at that time, everyone was in danger, and some slightly wealthy families were fleeing from the wars for the sake of life and safety. In the time of war, in order to carry convenient, rich people will be caramel [1] and malt through the saccharification of sugar boiled sugar, was sticky, commonly known as maltose) and peanuts boiled together, boiled, and then cut into small irregular pieces of a small piece, which formed the ancestor of the peanut sugar, but also the world's earliest peanut sugar, in the twelfth and thirteenth centuries, the peanut sugar was first introduced to the Arab countries, and then to Greece and Europe and all over the world, the peanut sugar was also introduced to the Arab countries. In the 12th and 13th centuries, peanut candy was first introduced to Arab countries, and then to Greece and Europe and the rest of the world.

After countless years, until the beginning of the last century, peanut candy has been in a single variety, a single production method, until the creation of the Lai Kee Bakery, the peanut candy to further expand and develop, after nearly a century of time baptism of the Lai Kee Bakery has been from small stores into today's famous centuries-old, peanut candy from a single product has become the current There are more than twenty varieties, hundreds of production methods and hundreds of different flavors of peanut candies, among which the base sugar peanut candy is the most representative one, which eliminates the worry of fattening up because of eating too much sugar for women who like to eat peanut candies and exempts diabetic from the worry of aggravation of the disease because of eating too much sugar. Lai Kee Bakery produces "Macau special peanut candy" with the traditional handmade technology, ancient secret method, and now the production of advanced technology, the production of peanut candy has become the motherland, Hong Kong, Macao, Taiwan, Europe and the United States and other countries and regions of the long-established reputation of the special products!

Peanut candy production method:

Liji cream peanut candy:

Cream peanut candy not only has peanut products crispy and crunchy **** with the same characteristics, but also in the sweet and salty, so that the taste is more comfortable and delicious. As early as in the 40's was praised by Chinese and foreign consumers, now still maintain the original characteristics of the product.

Raw material formula: sugar 2.35 kg, peanut 2.25 kg, cream 0.25 kg, baking soda 0.5 kg, 150 grams of salt, 150 grams of vegetable oil, liquid dextrose 3.75 kg

Production Methods:

1. Peanut first fried crispy and selected: sugar water boiled to the boiling point of peanut kernels under the sugar water, sugar water rises to the boiling point again when the lid Simmer for about 5 minutes. When the temperature to 115 ℃ uncovered, and then cook for a few moments, to 125 ℃ under the butter, while frying and simmering, to about 140 ℃ when the end of the pot.

2. end of the pot under the baking soda: first baking soda with water to adjust the whole into a paste, while under the material while frying, under the pot after frying 20 to 30 times, can be poured on the board, spread, scrape, cooled down and then molded with a hob.

3. Operation should be rapid and accurate: scraping action should be fast, the number of times of frying should be strictly controlled.

Quality standards:

Specifications: square, the particles should be complete and uniform, the bottom surface is smooth, and the peanut kernel particles are visible on the side. 180 to 200 pcs per kilogram.

Color: Sugar body and peanut kernel are valley yellow.

Organization: crunchy and delicate, no sheepishness.

Flavor: sweet, crispy and crunchy, slightly salty, no off-flavor.

Liji Aussie peanut candy:

Raw material recipe: peanut rice 1 kg sugar 0.5 kg peanut oil 50 grams

Method of production

1. Stir-fry peanut rice with the fire to remove the skin, divided into two petals.

2. Pour the oil into the pot, when the oil is hot, put the sugar and keep turning the sand. When the sugar is all melted, pour the peanuts into the pan and mix with the sugar.

3. While still hot, place the mixed peanuts and sugar in a rectangular box (it's best to grease the bottom to prevent sticking). Use a spatula to firmly flatten and press it down (the corners should be pressed down even more), and after 5 minutes, snap the tray over and pour the peanut candy onto a clean panel.

4. When the candy starts to harden, but is still warm, cut it into thin slices with a knife and leave it to cool completely.

Liji sesame peanut sugar:

Raw material recipe: peanut kernels 50 kg, 33 kg of sugar, starch caramel 16 kg, 2 kg of oil, 3 kg of salt, sesame seeds (black, white sesame seeds, can be a single, or two together, according to personal preference)

Production method

1. Stir-frying peanut kernels, sesame seeds: first of all, the peanut kernels, Sesame pre-fry four mature, and then into the salt water (salt 3 kg, 10 kg of water) soaked for 2 hours, fish out and control dry, and then fried to light yellow, sieve the sand, remove the film and impurities spare.

2. boiling sugar and mixing: boiling sugar and peanuts are the same

3. molding: the mixing of sugar material poured on the case, while hot to make it spread, pulling with the hand, so that it is spread into uneven thickness of the sheet, cooled, broken into a number of indeterminate blocks, each block weighs about 50 to 100 grams. Be careful to keep the surface bright, the container should be airtight and moisture-proof.

Liji sesame peanut fudge:

Raw material recipe: maltose, peanut kernels 50 kg, 33 kg of sugar, starch caramel 16 kg, 2 kg of oil, 3 kg of refined salt, sesame seeds (black and white sesame seeds, can be a single, or two together, according to personal preference)

1. peanut meat with a white pan slowly stir-fried fried incense, sheng up to cool

2. p>2. Peel off the skin, pinch each peanut in half (or roll it out with a stick a few times), blow off the peanut skin and set aside

3. Heat 2 spoons of oil in a wok, stir-fry the sugar over a slow fire, add the peanuts and sesame seeds and quickly mix well

4. Put the peanuts into an oiled container while it is still hot, flatten it and press it firmly with a spatula to compact it, allow it to cool down for 5 minutes, then invert the pan, and cut into cubes while there is still warmth on the surface of the pan

Rite Note lard peanut candy:

Raw material recipe white sugar 2 kg caramel 0.8 kg cooked lard 0.5 kg peanuts 2 kg

Method of production

1. take a household amphorae iron pot, sugar 2 kg, add water 0.6 kg, put in a pot of sugar, boil until the sugar water boiled bubbles, filtered through a 100 mesh sieve, re-entry into the pot with the caramel 0.8 kg, Lard 0.5 kg **** simmering, simmering to the sugar paste cooling mouth bite crunchy sound when it is cooled from the fire.

2. While the sugar paste is thin, soft and runny not hard, mixed with fried peeled peanuts, mixed well with a shovel, poured on the stone table (coated with a layer of oil), and the wooden board to the sugar spread into eight squares, after the cold, and then cut into strips with a knife, and then finely slice into long 2.5 centimeters, 1 centimeter wide, small rectangular pieces of sugar that is made.

Product characteristics: flavor crisp, not sticky teeth, not greasy mouth.

Liji Twisted Fudge:

It is a new variety of peanut candy along the leather, it is the development and innovation of peanut candy, and it has a unique flavor of Chinese candy. Twisted fudge candy with hard candy crisp, hard and milk sugar color and milk flavor and other characteristics, but also has its own characteristics of jujube crispy, brittle (compared with peanut sugar). Twisted soft candy, but not greasy, milk flavor is prominent, while peanut candy is peanut rice mellow aroma is prominent.

Raw material recipe: sugar, maltose, peanuts, eggs, butter

Making method

1. Peanut rice processing and selection, chopped with a knife into the end of the grain.

2. Boil sugar process with peanut sugar.

3. Cooling: boiling sugar to 160 ~ 165 ℃, poured on the cooling box, peanut rice sprinkled on the sugar paste, folded back and forth with a spatula.

4. pull white: sugar paste in the cooling gradually condensed into soft sugar, the soft sugar on the sugar pulling machine white, so as to obtain the color of clean color, uniform texture, delicate and fluffy sugar blanks.

5. Pressing, cutting, packaging: the sugar blanks are shaped. Then cut into a number of equal parts of a few pieces, respectively, pressure piece, cut blocks, to be sufficiently cooled packaging, that is, the finished product.

6. Storage: (1) the warehouse should be kept cool, dry, ventilated, temperature below 25 ℃, relative humidity of 70% or less is appropriate.

(2) Stacking should not be too high, so as to avoid the sugar body sticking lumps.

Quality standard Color: milky white.

Shape: rectangular, sugar neat, each block specification of 2.4 × 1.4 × 1.1 cm, about 160 to 180 pieces per kilogram, sugar cube face and bottom of the flat and smooth, four sides of the knife neat stubble, no crumbs, peanut distribution is uniform, there shall be no serious lack of corners off the edges and the phenomenon of the large pieces of rice sticking together.

Taste: sweet and crispy, creamy aroma.

Sanitary indicators and physical flower indicators

1. Sanitary indicators, coliform 0/100 grams, less than 2,000 miscellaneous bacteria / gram.

2. Physicochemical indicators: per 100 grams containing:

Protein 4 grams Fat 6.2 grams Carbohydrates 89 grams Calcium 34 mg Phosphorus 55 mg Iron 0.28 mg Niacin 1.8 mg Calories 432 kcal

Leji Dingo Peanut Candy:

Raw material formula Peanut kernels 50 kg, 33 kg of sugar, 16.5 kg of caramel, 13 kg of water. kg

Method of production

1. fried peanut kernels: peanuts immersed in boiling water for about 2 to 3 minutes, fished out of the dry, and then the amalgamated coarse grains of sand into the pan frying hot, and then into the peanut kernels frying, frying should be constantly flipping, to be peanut kernels fried to a pale yellow until the sieve from the pan to remove the grains of sand, cooled down, remove the membrane, blowing off the remnants of the skin, in addition to the impurities of the net standby.

2. boiled sugar: sugar and water into the pot boiled into the caramel, continue to simmer and concentrate to 130 ℃ when added to the large oil, and then heated to 155 ℃ can be (mouth test bone crunchy and do not stain the teeth).

3. mixing and cutting type: the boiled sugar pot away from the fire, and then peanut kernels poured into the pot and quickly turned, mixed evenly sugar billet, put on the case pressed into 3.5 ~ 4 cm thick, with a fast knife cut into long 4 cm, 0.7 cm wide, 0.7 cm thick small pieces. Cooled into a dry container sealed and stored to prevent moisture.